tag:blogger.com,1999:blog-2986614298082910318.post2812740598730971017..comments2020-06-07T04:59:10.212-04:00Comments on Kitchen Vignettes by Aubergine: Easy Ruby Sauerkraut (In a Jar!!)Unknownnoreply@blogger.comBlogger20125tag:blogger.com,1999:blog-2986614298082910318.post-59816418444571747052017-08-15T14:47:45.165-04:002017-08-15T14:47:45.165-04:00I absolutely adore when people use ruby red cabbag...I absolutely adore when people use ruby red cabbage to make sauerkraut! the color is so intoxicating and beautiful to see. On a plate, or even as a condiment, its great to see red sauerkraut. Thanks so much for sharing your recipe! Can&#39;t wait to make my next batch!Sauerkraut Billyhttp://bubbies.comnoreply@blogger.comtag:blogger.com,1999:blog-2986614298082910318.post-39775525968272410252016-09-25T18:33:02.635-04:002016-09-25T18:33:02.635-04:00Hi Teodora, great question. Table salt is usually ...Hi Teodora, great question. Table salt is usually iodized and iodine tends to inhibit the beneficial bacteria needed to achieve good fermentation with vegetables, so it&#39;s not recommended. Sea salt or pickling salt are ideal :)Kitchen Vignetteshttps://www.blogger.com/profile/11189372660575801386noreply@blogger.comtag:blogger.com,1999:blog-2986614298082910318.post-19345781912189995822016-09-25T18:00:45.027-04:002016-09-25T18:00:45.027-04:00Why you can not use table salt?Why you can not use table salt?Tea готви - Приказни за мојот живот низ хранатаhttps://www.blogger.com/profile/05870918242573758116noreply@blogger.comtag:blogger.com,1999:blog-2986614298082910318.post-50325888849999035612014-09-23T17:05:51.160-04:002014-09-23T17:05:51.160-04:00Beautiful post l and i must say seven days later
...Beautiful post l and i must say seven days later<br /> yummy and crunchy!! <br />ready to make my next batch!sonjahttps://www.blogger.com/profile/16879764714948869488noreply@blogger.comtag:blogger.com,1999:blog-2986614298082910318.post-72521582687713339072014-01-11T02:04:19.702-05:002014-01-11T02:04:19.702-05:00Pretty remarkable post. I simply came across your ...Pretty remarkable post. I simply came across your blog and desired to say that I have really enjoyed searching your blog posts.<br /><a href="http://homemadesauerkraut.wikidot.com/" rel="nofollow">how to make sauerkraut</a>Anonymoushttps://www.blogger.com/profile/07335248731502186990noreply@blogger.comtag:blogger.com,1999:blog-2986614298082910318.post-68199646597245386662013-09-19T07:38:52.857-04:002013-09-19T07:38:52.857-04:00wooww...impressive. Thanks for your rare ideas !
...wooww...impressive. Thanks for your rare ideas !<br /><br /><a href="http://www.sweetteapartysupplies.com.au/about/" rel="nofollow">candy jars</a><br /><a href="http://www.sweetteapartysupplies.com.au/about/" rel="nofollow">cake stand</a>Anonymoushttps://www.blogger.com/profile/14880762570827365307noreply@blogger.comtag:blogger.com,1999:blog-2986614298082910318.post-41553033229611677032013-09-10T11:29:49.919-04:002013-09-10T11:29:49.919-04:00Hi Sara, I only just now saw this question, so sor...Hi Sara, I only just now saw this question, so sorry. This is waaaay after the fact, but this recipe makes about 1 gallon of sauerkraut. So that would be 3 x 1 litre jars + 1 x .75 litre jar (http://www.leparfait.com/le-parfait-super-jars)Kitchen Vignetteshttps://www.blogger.com/profile/11189372660575801386noreply@blogger.comtag:blogger.com,1999:blog-2986614298082910318.post-87105898759392838262013-04-11T07:14:07.140-04:002013-04-11T07:14:07.140-04:00How many jars (and of what size) did you get out o...How many jars (and of what size) did you get out of 5lb of cabbage?Sarahttp://starcr.tumblr.comnoreply@blogger.comtag:blogger.com,1999:blog-2986614298082910318.post-1993408132956172462013-04-04T23:36:55.530-04:002013-04-04T23:36:55.530-04:00or i have also used leftover sauerkraut juice in t...or i have also used leftover sauerkraut juice in the breadAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2986614298082910318.post-39024964724283758532013-04-04T23:31:26.088-04:002013-04-04T23:31:26.088-04:00i&#39;ve been adding strained whey from my homemad...i&#39;ve been adding strained whey from my homemade buttermilk to your fabulous bread recipe. for me there&#39;s the benefit of fermented bread,the lactic acid breaking down the phytic acid and starches, and i think it has a little more tender crumb as i understand the fermenting breaks down the gluten, but still has that beautiful crispy crustAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2986614298082910318.post-50900590516413012112013-03-02T19:33:57.946-05:002013-03-02T19:33:57.946-05:00I am really pleased to hear about the workshop. I ...I am really pleased to hear about the workshop. I too thought not enough air would escape as it ferments but you explained it so well using the French style jars (I have one large jar). <br /><br />Yes the airlock system does sound clever heh! <br /><br />I made Kimchi a few weeks back and it was wonderful:<br /><br />http://www.fortheloveoffoodblog.com/2012/03/homemade-kimchi.html<br /><br />So am thinking perhaps a combo of both recipes to try. Here in Nova Scotia we have Tancook Island Sauerkraut readily available in shops but it is nice to try your own especially when you have the cabbage in your own garden. How wonderful is that!! Great video.Gardeningbrenhttps://www.blogger.com/profile/10709940044197929905noreply@blogger.comtag:blogger.com,1999:blog-2986614298082910318.post-23734991667342883732012-10-24T01:14:47.128-04:002012-10-24T01:14:47.128-04:00That is indeed a very cool system, I hear a lot of...That is indeed a very cool system, I hear a lot of people are using it now. The glass jars I use are not to be confused with regular mason jars, which may indeed shatter - these ones are the french style which have thicker glass and the rubber gaskets &amp; metal clasps release just enough gases to keep the jars from shattering - the teacher who taught the workshop I attended has been using this technique (simply fermenting directly in the jars) for many years with a pantry full of every imaginable ferment and has never had a jar break. So I feel quite confident using this technique. That said, the airlock system is pretty slick indeed! Thanks for sharing :-)Kitchen Vignetteshttps://www.blogger.com/profile/11189372660575801386noreply@blogger.comtag:blogger.com,1999:blog-2986614298082910318.post-64418122552466625412012-10-22T11:40:26.333-04:002012-10-22T11:40:26.333-04:00See a much better description, with pictures, here...See a much better description, with pictures, here: http://www.picklemetoo.com/2012/03/12/diy-airlock-system-for-lactofermentation/Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2986614298082910318.post-81445719066664876782012-10-22T11:38:35.319-04:002012-10-22T11:38:35.319-04:00I don&#39;t see how this would let the excess ferm...I don&#39;t see how this would let the excess fermentation gases escape. I think the rubber gaskets are pretty airtight -- even if they are slightly porous, I&#39;m willing to bet that they release gases on the order of over a course of months rather than days. I could definitely see this glass shattering if enough fermentation got going. <br /><br />A much better solution (ha - solution -- pun not intended) IMHO is to buy a fermentation lock wherever beer brewing supplies are sold, and a small rubber gasket that&#39;s the same size as the bottom tube of that fermentation lock. Take a large-enough mason jar and the appropriate size lid - drill a hole big enough for the fermentation lock, insert the gasket into the hole, insert the fermentation lock (filled with water) into the gasket, and voila, CO2 escapes and air does not get in. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2986614298082910318.post-12244374233657589562012-09-26T18:23:59.229-04:002012-09-26T18:23:59.229-04:00Trying this tonight!Trying this tonight!Wildcrafternoreply@blogger.comtag:blogger.com,1999:blog-2986614298082910318.post-14002978658099962482012-09-26T06:14:40.783-04:002012-09-26T06:14:40.783-04:00Cool and new thing here I found.Cool and new thing here I found.induction cooktopshttp://www.kitchensinkexpress.com/noreply@blogger.comtag:blogger.com,1999:blog-2986614298082910318.post-31805910241355482362012-09-24T15:56:39.236-04:002012-09-24T15:56:39.236-04:00Very cool! I did not know you could use those. Do ...Very cool! I did not know you could use those. Do you mean the Tattler lids? Kitchen Vignetteshttps://www.blogger.com/profile/11189372660575801386noreply@blogger.comtag:blogger.com,1999:blog-2986614298082910318.post-31114329772516645422012-09-22T21:32:26.880-04:002012-09-22T21:32:26.880-04:00You can also just use regular wide mouth canning j...You can also just use regular wide mouth canning jars (I like the 1/2 gallon size) with the plastic tops you buy separately. I&#39;m actually surprised those wire top ones let out the gasses that need to escape.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2986614298082910318.post-87474952385607520772012-09-20T18:18:30.362-04:002012-09-20T18:18:30.362-04:00Thanks for pointing that out! I just removed it (I...Thanks for pointing that out! I just removed it (I think I had another fermented veggie recipe on the brain at the time I wrote out the recipe, some veggies need water and salt brine because they don&#39;t make enough juice to brine themselves)Kitchen Vignetteshttps://www.blogger.com/profile/11189372660575801386noreply@blogger.comtag:blogger.com,1999:blog-2986614298082910318.post-37756809208350283652012-09-20T17:55:33.324-04:002012-09-20T17:55:33.324-04:00I&#39;m excited to try this, but what do you do wi...I&#39;m excited to try this, but what do you do with the water called for in the ingredients?Anonymousnoreply@blogger.com